Preheat a large nonstick frying pan over low heat & a little oil followed by the onion, mushrooms & garlic then saute for 5 or so minutes, making sure to get them really golden & caramelized.

Meanwhile, add the rest of the wet ingredients, except the ale to your food processor or blender.

After 5 minutes of cooking the mushroom mixture, deglaze the frying pan with the ale. Let the ale bubble away for 3 minutes, stirring every now and then.

Add the ale and mushroom mix to your blender and blitz the mixture for a minute or until super smooth & then set aside.

Next to a stand mixer (bread mixer/Kitchenaid), with the dough hook attached – add the jackfruit & vital wheat gluten & turn it on for 10 seconds on low speed to mix together.

Add the blended wet mixture and then continue to mix on medium speed for 10 minutes. If kneading by hand, knead firmly for 12 minutes.

Once kneaded, turn the dough out onto your work surface & shape it into a long rectangle shape, around an inch thick.

Sprinkle over the spice rub ingredients & rub them into the brisket.

Wrap the brisket in a layer of greaseproof paper, then 2-3 layers of cling film as tightly as possible.

Fill a large saucepan with water (halfway high) & bring it to a boil.

When the water comes to a boil, place your brisket carefully in then turn down the heat to a simmer. Leave the brisket to cook for 3 hours.

After cooking, remove the brisket from the water – it should be firm to the touch.

When it’s cool enough to handle, remove the wrapping.

Prepare your grill, bbq, or a large cast-iron pan placed over medium heat.

Add a little oil to the pan & when it’s hot sear the brisket on all sides for a couple of minutes.

Brush BBQ glaze over the top while searing.

If finishing in the pan, pop the brisket in the oven for 10 minutes to ensure it’s heated right through to the centre.

Slice, serve & enjoy.